Mix all, gently at first and at medium speed for about 4 minutes. Separate about 1/3 of the batter, mix into it between 1/3 - 1/2 cup good Dutch cocoa. Put this aside.

Stir into the yellow batter:
1/2 cup small-diced pineapple and coconut if you like coconut.

Pour 1/2 the yellow batter into the Bundt pan. Pour the chocolate-ized batter on top, in the center of the first layer. Pour the rest of the yellow batter on top. Drag a knife through it in a circle, ONCE, to marblize it all.

Bake 50 minutes. Cool it by leaving on the oven rack with door open for about 15 minutes, then remove from oven and let cool for another 30 mins. or more. Turn out onto a serving platter, wait until it's at room temperature, and brush all over with:

Or you can simply brush the orange/cognac on, and dust the top with the powdered sugar JUST before serving.

Recommendation: People basically ate this cake like starving wolverines even though they had just eaten an entire beef brisket, a full ham, and a deep-fried turkey, plus all the trimmings. The yellow cake/banana pudding base tastes nice and subtle and lends itself to experiments. The chocolate center is incredible; use good cocoa. This was also really easy and fast to make, despite my description...

Cam, I'm not much of a Jello fan but the rest of them looked DELICIOUS!!! especially the Black Russian
_________________When you hurry through life, you just get to the end faster.
Pirate Ship Tree House

The Jello is Cherry/Strawberry/Orange/Lemon with sweet milk layers in between. It tastes kind of like a 50/50 bar. People couldn't stop eating it. One of my cousins kept telling her kid to eat some real food. He grabbed another 3 pieces of Jet Set Jello instead. She looked at me accusingly and said "Did you make this?"

If you really want to knock the Jello out of the park, use the corresponding fresh JUICE for the Jello you are making instead of plain water: fresh squeezed orange juice for a box of orange Jello, etc. Fresh lemon in the lemon Jello. I tried this once, it was REALLY time consuming but tasted intense and amazing. Maybe 1/2 water, 1/2 juice would work too, don't know.

On a totally different note, I've noticed that people put down Tiki food in general (kahlua pork, ribs island style, marinated fish, spam musubi, tropical & rum flavored desserts) until they actually try them. We're all in the know about this stuff, but regular schmoes look at you askance (when's the last time you read the work askance?!?!? This is fun!) when you shove a piece of Tropical Rum Cake their way. Then they taste it and it's like giving heroin to a librarian. They just ain't prepared for the explosion of flavor, and then they pretend that they liked it all the time and were just joshing about not wanting any.

This weird Claude's Marinade isn't trying to duplicate a smoked cut. It's a whole different ultra soft beef style - and for a simple little Texas marinade it really did a lot of work. No kidding, this stuff has to be tried.

These friends are from New Mexico and I guess everybody knows about Claude's there. (No cracks about them all being clods in New Mexico!) I tasted it, my taste buds went BOING!!!! and I got the recipe then immediately texted it to myself (no pens or pencils to be found anywhere, are we really that far into the future?) - so basically -

Marinade a 6 lb. beef brisket overnight in about 1/2 a bottle of Claude's.
Slow cook starting the next morning in a large electric roaster at 225 for 6-8 hours.
1 hour before it's done, or as soon as it's soft enough, slice and flake into chunks and stir into it's own juices.

I'd try adding a good 2 cups of beef broth at the beginning, and also a smaller cut in a crock pot set on low.

If this sounds a LOT like Kalua Pork, it is - it tastes just like a beef version of it - Kalua Beef!

On 2013-12-26 16:02, Cammo wrote:Let's see if I can remember all the little details;

Recommendation: People basically ate this cake like starving wolverines even though they had just eaten an entire beef brisket, a full ham, and a deep-fried turkey, plus all the trimmings. The yellow cake/banana pudding base tastes nice and subtle and lends itself to experiments. The chocolate center is incredible; use good cocoa. This was also really easy and fast to make, despite my description...

Mahalo very mucho Cammo. Gonna try it out new years Eve, Sounds like it will pair well with a good champagne.
Can’t hardly wait.
Have a good year!

After frying the ribs, bake them in a dish; half-cover them with a liquid of pineapple juice & chunks, onion and pink ginger pieces, with a dash of Kikkoman soy sauce and another dash of sesame oil and you have the mouth wateringly delicious Japanese Ribs Pokay.

Bake like 20 minutes at 360, covered with foil, then flip them all over and another 20 uncovered. Serve falling-off-the-bone soft.

I also do this with fried fish pieces.

NICE JOB ON THE NEW YEARS DINNER! (Did you make 2 servings so you can eat seconds?) Do you do cheesecake delivery?

Happy New Year TS! Looks like you know how to live.
Here’s my efforts at Humphrey’s Half Moon Inn after dinner at the Bali Hai (San Diego) With the love of my life on new years eve. ( please don’t tell my wife)_ Our fave holiday drink-red nosed zebra’s followed by Iron Horse California Sparkling at midnight. Sorry pic is a little out of focus.
Cheers

Started up the Smoker for a New Years BBQ
and invited a small group of Post Apocalyptic New Years Eve survivors
over for BBQ & Cocktails (you know what's crazy, cooking & bartending at the same time!)
I was so busy I only took one photo....